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Pistachio glaze (to top a pistachio bundt cake)

Makes about 360g (1¼ cups)

Put the pistachios in a microwave-safe bowl and zap for 30s to warm them. (to help them break down into a paste more easily.) In a blender, puree the warm pistachios and 50g oil until a smooth paste forms.

Whisk the pistachio paste, confectioners’ sugar, milk, 10g oil, and salt together in a medium bowl just before you are ready to glaze the cake.

Place finished cake on a wire rack to and let it cool completely. Put a rimmed baking pan underneath the wire rack to catch the excess glaze.

With the cake still on the wire rack, pour the pistachio glaze in an even stream all over the top of the cake. (Save any leftover glaze to serve on the side when you slice the cake.) Let the glaze sit for 5 minutes, then sprinkle the cake with the toasted pistachios. Let the glaze continue to set up for 10 more minutes, then dig in!

Ingredients